The Complete Asian Cookbook

Couverture
Hardie Grant Publishing, 1 déc. 2012 - 648 pages
Spices, imaginatively used, are the outstanding feature of Indian and Pakistani cookery-subtle or pungent, hot or mild, there is something to suit every palate. This is a completely revised and updated edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook. Instantly heralded as a classic when it was first published in 1976, The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine's recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household.
 

Pages sélectionnées

Table des matières

Preface
2
Sri Lanka
Indonesia
Malaysia
Singapore
Burma
Thailand
Cambodia and Laos
Vietnam
The Philippines
China
Korea
Japan
Droits d'auteur

Autres éditions - Tout afficher

The Complete Asian Cookbook
Charmaine Solomon
Aperçu limité - 2024
The Complete Asian Cookbook: China
Charmaine Solomon
Aperçu limité - 2014
The Complete Asian Cookbook
Charmaine Solomon
Affichage d'extraits - 1992
Tout afficher »

Expressions et termes fréquents

Add the onion bean black pepper bowl cardamom chicken coconut milk cook coriander cumin deep-fry dish dried shrimp paste finely grated fresh fish sauce flour food processor fresh red chillies freshly ground black fried g 1 cup garam masala garlic cloves garnish ghee grated fresh ginger ground black pepper Heat the ghee Heat the oil heat to low heavy-based frying pan hot water ingredients large heavy-based frying large heavy-based saucepan large saucepan lemon juice lemongrass low heat meat medium heat mixture ml 1 cup noodles palm sugar pan over medium paper towel peanut oil peeled pork prawns reduce the heat Remove sambal Serve hot sesame oil shrimp paste soy sauce spices spoon spring onion stir-fry stirring constantly tablespoons tamarind tamarind pulp taste teaspoon chilli powder teaspoon finely grated teaspoon freshly ground teaspoon ground turmeric teaspoon salt thick coconut milk thinly sliced tomato turmeric ulek vinegar wok or large

À propos de l'auteur (2012)

Charmaine Solomon was born in Colombo, Sri Lanka on August 31, 1930. At the age of 18, she became an assistant to the editor of the women's pages of the Ceylon Daily News. She eventually wrote a food column called Oceans of Notions for the newspaper. She moved to Australia in 1959. In 1964, she won second place in the Woman's Day Butter White Wings Bake Off and was invited to join Woman's Day as a food writer. She worked at the magazine for 11 years, including three as food editor, then became cookery editor of Belle magazine followed by food editor of Family Circle magazine. Her first book, The South East Asian Cookbook, was published in 1972. She is the author of 31 cookbooks and the creator of her own brand of spice blends and marinades. Her other books include The Complete Asian Cookbook, Encyclopedia of Asian Food, and The Complete Vegetarian Cookbook.

Informations bibliographiques

TitreThe Complete Asian Cookbook
Complete Asian Cookbook
AuteurCharmaine Solomon
ÉditeurHardie Grant Publishing, 2012
ISBN1742736971, 9781742736976
Longueur648 pages
  
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